Mexican Loteria Happy Hour - OBO Group

Mexican Loteria Happy Hour - Cardia Puebla Cooking

Group Reservation: This Zoom tour is reserved for friends in Oakland/Berkeley/Oregon. If you would like to schedule your own happy hour with friends, please contact us!

Fees: $25 per Zoom Window* for 1 session. If you are unable to attend, you will receive the recipe and instructions and can contact Carlos and Lety for any assistance.

Doing Good: 10% of net proceeds benefit Global Giving - Feeding Strong Women in Puebla

Itinerary

Join hosts Carlos & Lety of Cardia Puebla Cooking in Mexico and friends for a Zoom Happy Hour. We’ll learn to mix a new cocktail, cook a tasty appetizer, and enjoy a friendly game of Loteria.

Itinerary

5:00 p.m. PST Introductions

5:10 p.m. PST Happy Hour

- Mixology: Fresco Cocktail

- Cooking: Shrimp Ceviche

6:30 p.m. PST Game

- Loteria Mexicana

Loteria Card

You’ll receive a Loteria Card 24 hours in advance of Happy Hour.

Ingredients & Setup

Please purchase ingredients, gather kitchen utensils, setup a computer/iPad/phone in your kitchen, and be ready for a couple of happy hours!

FRESCO COCKTAIL (1 serving)

Ingredients

• 2 ounces of tequila or mezcal
• 3 strawberries
• 1 teaspoon of chili powder (Tajin brand is highly recommended, https://www.tajin.com/us)
• 1⁄2 cup of orange juice
• 1 mineral water
• Lemon wedge
• Ice to taste

Preparation

1. Place the chili powder on a plate, cut the lemon into a wedge and pass around the mouth of the glass. Then pass the edge of the glass through the chili powder to achieve a frosty rim.
2. Blend the strawberries with the orange juice and the tequila or mezcal for 1 minute.
3. Add ice to the frosty glass and strain the blended mixture into the glass.
4. Add mineral water

Salud!

SHRIMP CEVICHE (2 servings)

Ingredients

• 500 grams (approx. 18 oz.) of medium-sized fresh shrimp OR small-sized fresh shrimp (your choice)
• 10 sprigs of cilantro (aka coriander)
• 1 serrano chili
• 3 medium Roma tomatoes
• 1 medium red onion
• 1 medium avocado
• 1 cucumber
• 20-25 small "green lemons" (or fewer larger fruit, enough to make 1 cup of juice) * NOTE: Lety says that “green lemons” are preferred, but If you cannot find "green lemons," you can purchase lemons and limes and combine the two to make a lemon-lime flavor.
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon of grain salt
• 1⁄2 teaspoon dried oregano
• 1 teaspoon seasoning juice
• 1 tablespoon of olive oil
• 8 corn tostadas or 1 package of crackers

Preparation

1. Wash the shrimp perfectly and remove the shell from each of them. Make a cut in the upper part of the shrimp to remove the intestine in the form of a black vein.
2. Cut the shrimp into small pieces and place them in a large glass bowl.
3. Add the salt and pepper to the shrimp and mix.
4. Cut, squeeze and strain the lemon juice to make the equivalent of 1 cup.
5. Add the lemon juice to the shrimp, mix perfectly.
6. Cut 1⁄2 red onion into small cubes and add it to the shrimp with the lemon, mix well.
7. Cover the container with aluminum foil or plastic wrap and refrigerate.
8. Cut the tomato into small cubes and reserve.
9. Cut the ends of the cucumber and peel it. Remove the seeds and cut it into small cubes and reserve.
10. De-vein the serrano pepper and cut into small cubes and reserve.
11. Chop the cilantro branches finely and reserve.
12. Remove the lemon juice from the shrimp (which have changed color to pink) and reserve. Add tomato, cucumber, chili, coriander and mix.
13. Place the oregano in one palm of your hand and crush it with the other palm to crush it inside the shrimp.
14. Add the seasoning juice and olive oil, mix perfectly.
15. Add pepper and salt to taste.
16. Cut the avocado into small cubes and add to the shrimp.
17. Add half of the leftover lemon juice and mix well again.
18. Place the ceviche on corn tostadas or crackers.

¡Buen provecho!

Contact

If you have any questions about the shopping list, menu, or itinerary, please contact Carlos & Lety at: cardiapueblacookingclass@gmail.com, or on WhatsApp: +52 222-681-1699

Photo by irvin Macfarland on Unsplash

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